• Mon
  • Sep 1, 2014
  • Updated: 7:55pm

Latin American Cuisine

In the raw

Can't stand the heat but want to stay in the kitchen? These dishes will let you exercise your culinary ambitions without breaking a sweat.

Sunday, 2 September, 2012, 12:31pm

Fried bamboo clams with corn salsa

Bamboo clams, also called razor clams, are long and slender, with very sweet, tender meat. If possible get the vendor to clean the clams.

For the salsa

4 ears of fresh corn

20ml fresh lime juice

30ml extra virgin olive oil

1 red bird's eye chilli, or more or less to taste, finely minced

28 Jun 2012 - 12:00am

Jennifer Luk

Wine importer, educator and blogger Jennifer Luk eats out about five times a week, but says she likes her mother's cooking best. Luk also likes Italian food and will often make herself a pasta dish or a risotto.

27 Oct 2011 - 12:00am

Satisfaction guaranteed

As with any good food blog, She Simmers - Thai Home Cooking (shesimmers.com) will make you hungry.

28 Aug 2011 - 12:00am


It's easy to see where culantro got the nickname 'sawtooth herb'; the long, green leaves have

serrated edges.

15 Jun 2008 - 12:00am

This week's question What's your favourite snack?

Alexander Verge, 18

A bottle of snake blood - seriously! In Malaysia, where I lived for several years, it's a favourite delicacy so I grew up drinking litres of it. It gives you the energy of 50 men and it tastes fantastic!

Becky Wong, 15

18 May 2008 - 12:00am


Shop L, Star Ferry Central Pier 7, Central

Tel: 2167 7251

Open: 11.30am-2.30pm (Sundays noon-3.30pm), 6pm-10.30pm

Cuisine: Contemporary continental

6 Mar 2008 - 12:00am

Powder room

If you're stuck for Christmas gift ideas here are few possibilities worth considering:

Water good idea

18 Dec 2007 - 12:00am


Shop 3101-3107, Podium Level 3, Two IFC, Central

Tel: 2393 3933

Open: noon-2.30pm, 6pm-10.30pm (Sat, Sun, public holidays, 11am-3pm)

Cuisine: Sichuan and South American.

Ambience: Groups more than couples.

Price: More than $400 per person for a three-course meal without wine.

21 Apr 2005 - 12:00am

Ask the chef

Some recipes call for de-veining shrimp. When steamed shrimp are served in Chinese restaurants they come with the heads and shells on and obviously haven't had the black vein on the back removed. I rarely see it done in other Chinese dishes. Is it necessary? It's very time-consuming.

24 Aug 2003 - 12:00am